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Author : Mark McWilliams
Publisher : Oxford Symposium
Release : 2013-07-01
Category : Cooking
ISBN : 9781903018996
File Size : 27,8 Mb
Total Download : 286
Book Summary: Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Author : Janet Hazen
Publisher : Addison Wesley Publishing Company
Release : 1991
Category : Cooking
ISBN : PSU:000022175007
File Size : 37,9 Mb
Total Download : 214
Book Summary: Presents recipes for hot and cold appetizers from Asian, Italian, Middle Eastern, Russian, and Latin American cuisines
Author : Mark McWilliams
Publisher : Prospect Books
Release : 2015-07-01
Category : Cooking
ISBN : 9781909248441
File Size : 39,9 Mb
Total Download : 931
Book Summary: Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Author : Maria Emmerich
Publisher : Simon and Schuster
Release : 2017-05-02
Category : Cooking
ISBN : 9781628602579
File Size : 53,8 Mb
Total Download : 855
Book Summary: The ketogenic diet is all about nourishing and healing your body with nutrient-dense whole foods, as international bestselling author Maria Emmerich has demonstrated in her previous books, The Ketogenic Cookbook and The 30-Day Ketogenic Cleanse. In Keto Comfort Foods, Emmerich has compiled her most soul-warming, happiness-invoking recipes. The book's 170+ recipes include cinnamon rolls, steak fries, chicken cordon bleu and tiramisu cheesecake. Maria has covered all the bases, giving you the recipes and tips you need to make delicious and healthy versions of your favourite dishes.
Author : R. David Lamie,Steven C. Deller
Publisher : Routledge
Release : 2020-06-30
Category : Science
ISBN : 9781000059724
File Size : 46,8 Mb
Total Download : 403
Book Summary: Local Food Systems and Community Economic Development provides scholarly and practical knowledge on a range of issues often associated with local food system development. Many people agree that there are unintended consequences associated with the manner in which our food supply chain has evolved. These concerns range in focus from health, to environment, to economic structure, to social justice. But, for each argument critical of our current food system, there are to be found strong counter-arguments; the popular press is replete with stories that lean toward taking specific sides in these arguments, often demonizing those on the other side. In this volume local food scholars strive to be fair, balanced, and as factual as possible in their arguments. This even-handed approach is appropriate as it should foster more sustainable community change and should lead us toward a stronger foundation for scholarly inquiry and ultimately more respect and credibility for efforts to better understand the phenomenon of local and regional food system development. Amidst a deepening interest in local food systems as a community economic development strategy, Local Food Systems and Community Economic Development will be of great interest to scholars of community development, rural studies, agriculture, food systems, and rural economy. The chapters originally published as a special issue of Community Development.
Author : Beth Forrest,Greg de St. Maurice
Publisher : Bloomsbury Publishing
Release : 2022-01-13
Category : Social Science
ISBN : 9781350096196
File Size : 12,8 Mb
Total Download : 938
Book Summary: How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.
Author : Mark McWilliams
Publisher : Oxford Symposium
Release : 2017-06-30
Category : Social Science
ISBN : 9781909248557
File Size : 44,8 Mb
Total Download : 765
Book Summary: Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Author : Philip Sloan,Willy Legrand,Clare Hindley
Publisher : Routledge
Release : 2015-06-12
Category : Business & Economics
ISBN : 9781134457403
File Size : 31,8 Mb
Total Download : 526
Book Summary: The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
